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Job summary:

Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods,

Job description:

Salary Offered

Full Time: 40hrs/week @ $18.50/hour

Languages

English

Education

Secondary (high) school graduation certificate

or equivalent experience

Experience

7 months to less than 1 year

Ability to Supervise

5-10 people

Transportation/Travel Information

Public transportation is available

Work Conditions and Physical Capabilities

Fast-paced environment, Work under pressure, Handling heavy loads, Physically demanding, Attention to detail, Standing for extended periods

Personal Suitability

Initiative, Dependability, Reliability, Team player, Flexibility, Organized, Effective interpersonal skills

Additional Skills

Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Prepare dishes for customers with food allergies or intolerances, Train staff in preparation, cooking and handling of food

Ranks of Chefs

Chef

Executive Chefs Specific Skills

Plan menus and ensure food meets quality standards, Estimate food requirements and food and labour costs, Plan and direct food preparation and cooking activities of several restaurants, Recruit and hire staff, Arrange for equipment purchases and repairs

Sous-Chefs Specific Skills

Demonstrate new cooking techniques and new equipment to cooking staff, Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Chefs and Specialist Chefs Specific Skills

Instruct cooks in preparation, cooking, garnishing and presentation of food, Prepare and cook complete meals and specialty foods for events such as banquets, Supervise cooks and other kitchen staff